Wednesday, March 4, 2009

Delicious Cinnamon Coffee Cake

Hubby found this recipe in a book and changed it up a bit to come up with this version. It's a very simple recipe and not a fancy coffee cake, but the kids love it! In fact, they're the ones who gave it this name!

1 1/2 c flour
3/4 c wheat flour [may substitute regular flour (in addition to the previously listed 1 1/2 c)]
3/4 c sugar
3 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3 eggs
1 c plain yogurt
1/2 c milk

1 Tbsp sugar
2 tsp cinnamon
1/8 tsp nutmeg
1 Tbsp butter, melted

Mix together flour, sugar, baking powder, baking soda, and salt. In a small bowl, beat together eggs, milk, and yogurt. Stir egg mixture into dry ingredients and beat well. Spread batter in greased 13x9" pan and bake at 350 degrees for 30-35 min or til toothpick comes out clean.* Meanwhile, mix together first 3 topping ingredients. Immediately upon removing cake from oven, brush entire top with melted butter and sprinkle with dry topping mixture. Return pan to oven for 1 min, then cool.

*You can also make the recipe into muffins. Follow directions above except grease muffin pan or line with muffin cups. Fill about half full. (Muffins will rise quite a bit.) Bake at 425 degrees for 15 min. Continue with directions above for topping. Makes 1 1/2 - 2 dozen muffins.

Sunday, March 1, 2009

Macaroon Ice Cream Torte

I made this dessert for Hubby's 35th birthday. However, I had trouble finding macaroon cookies in the store, so I used the substitutions indicated. It was still really good!

24 macaroon cookies (I used 1 pkg crushed coconut cookies and about 1 c shredded coconut.)
1 qt coffee ice cream, softened
1 qt chocolate ice cream, softened
1 1/2 c Heath candy bits or 2 Heath candy bars, coarsely chopped (1.4 oz each)
hot fudge topping, warmed

For crust, mix half of the cookies (and coconut) with about 1 - 1 1/2 c of the coffee ice cream. Spread into the bottom of an ungreased 9" springform pan. Repeat with cookies (and coconut) using 1 - 1 1/2 c of the chocolate ice cream. Sprinkle with half of the Heath bits. Spread remaining softened coffee ice cream on top of crust. Repeat with remaining chocolate ice cream. Sprinkle with remaining Heath bits. Freeze til firm.

Remove from freezer atleast 10 min before serving. Remove sides of pan. Cut dessert into wedges and drizzle with hot fudge. Makes 12-16 servings.